Results 101 to 110 of about 22,298 (239)
Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage [PDF]
Zhongguo niangzaoIn order to study the effects of different high-sugar and low-sugar resistant dry yeasts on the quality of self-fermentable flour during accelerated experimental storage (35 ℃, 65% relative humidity), self-fermentable flour was prepared by common wheat ...
ZHAO Jinhong, QIU Xue, LI Yushuang, CHEN Jianfeng, ZHANG Ying, Li Xianming, ZHENG Yan, GU Chuanchang, PENG Yijiao
doaj +1 more source
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
core
What About Eco‐Populism? A Neglected Historical Tradition
Constellations, EarlyView.
Federico Tarragoni
wiley +1 more source
Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.ABSTRACT Food fortification can deliver essential micronutrients to populations at a large scale, thereby reducing nutritional anemia. This study aimed to review and meta‐analyze the literature on the impact of wheat flour, maize flour, rice, and oil (singly or combined) fortification on women's (10–49 years) hemoglobin and anemia.
Andrea D. Dorbu +7 more
wiley +1 more source
Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality [PDF]
, 2016 The effect of partial substitution of wheat flour with either raw and processed chickpea (germinated, toasted and cooked) flour at different levels (10 and 20%) on pasting properties of composite flours and on physical and nutritional parameters of the ...
Durá, Ángela +3 more
core +1 more source
Effects of Wheat Flour Substitution with High‐Amylose Corn Flour on the Quality of Dough and Chinese Steamed Bread [PDF]
, 2023 Yuchen Gu +5 more
openalex +1 more source
eFood, Volume 7, Issue 1, February 2026.The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam +9 more
wiley +1 more source
Sensory network dysregulation in type 2 diabetes: Linking olfactory, visual, and cognitive function
Diabetes, Obesity and Metabolism, Volume 28, Issue 2, Page 1234-1246, February 2026.Abstract Aims This study investigates the relationship between multisensory (visual, somatosensory, and olfactory) dysfunction and cognitive decline in Type 2 diabetes (T2D), with a particular focus on the mediating role of olfactory dysfunction. Methods We used resting‐state fMRI to assess seed‐based functional connectivity from the primary sensory ...
Qian Li +12 more
wiley +1 more source